Annamese brings elevated Vietnamese dining to The Streets of Barangaroo
“Annamese, a refined Vietnamese dining destination from the team behind beloved Sydney venues Muum Maam and previously Phamish, has opened its doors within The Streets of Barangaroo (TSOB). “
Annamese brings a contemporary twist to traditional Vietnamese cuisine, combining fresh, locally sourced ingredients with sophisticated Asian influences in a harbourside setting.
Located within the recently completed luxury residential development, One Sydney Harbour, Annamese is a 98-seat dining destination, open for lunch and dinner 7 days a week. Taking its name from “Annam”, the former name of Vietnam before the French colonial era, the restaurant draws inspiration from the rich culinary heritage of Vietnam and greater Asia, with a strong focus on sustainable seafood and premium local produce.
Executive chef Andy Pruksa, the culinary mind behind Muum Maam’s celebrated Thai offering, leads the Annamese kitchen with a vision to merge the rich culinary heritage of Vietnam with distinct Thai and broader Asian influences, for a menu that is fresh, flavourful and complex.
“We want to showcase the depth and vibrancy of Vietnamese cuisine in a way that is both elegant and exciting. With the introduction of these broader culinary influences, we’ve created a menu full of bold flavours, with creativity and balance. It’s been a joy to bring together flavours and techniques from both my Thai and Vietnamese heritage, to bring something truly unique to Sydney. We hope diners love the refined yet approachable dining experience that Annamese brings”.
The opening menu showcases dishes that balance authenticity with innovation. Menu highlights include: Sydney Rock oyster with nuoc cham haisan dressing, green chili, lime & black caviar; duck and prawn pancake rolls with Vietnamese herbs, beansprouts with nuoc cham; steamed scallop, prawn and fish roe dumplings with soya, ginger and shallot sauce; crispy rice, prawn and chicken cake, with chestnuts and sweet chili sauce; roasted duck and banana blossom salad with Vietnamese herbs, smoked chili & roasted rice; Australian king prawns wok tossed with shrimp paste, garlic and shallot; Bo Luc Lac wagyu MB6+ sautéed in dark soy, onion and black pepper with watercress salad; slow cooked lamb shoulder with peanut coconut curry and ajad cucumber salad; and crab fried rice with asparagus, spring onion and flying fish roe.
Head chef Matthew Pothong, (Pictured above) formerly head chef of Phamish, said:
“We have always had a passion for showcasing the beauty and vibrant flavours of Vietnamese food, and with Annamese we have the opportunity to introduce even more complexity of flavour through playing with broader influences. We want guests to enjoy food that is unique, and deeply satisfying”.
The beverage program showcases a wine list of 80+ wines with an Australian and New Zealand focus complimented by a refined selection of European wines that is French leaning to compliment the food. The cocktail menu has been created to enhance the bold, aromatic flavours of Vietnamese cuisine. Highlights from the cocktail menu include: Pho Cocktail (Espolon tequila, dry vermouth, Pho spices, Vietnamese herbs, lime and basil); Ca Phe Martini (Absolute vodka, Vietnamese cold-brew coffee, coffee liqueur, condensed milk and nutmeg); Tamarind Whisky Sour (Makers Mark bourbon, tamarind puree and fresh lime); and Yuzu & Lemongrass Fizz (Four Pillars dry gin, Choya Yuzul liqueur, lemongrass and egg white).
Executive chef Andy Pruksa
Designed by Rod Faucheux from Loopecreative (Woodcut, Victor Churchill Melbourne) the venue’s interiors seamlessly merge tradition with modernity, featuring opulent green and gold tones, wood and concrete detailing, a communal bar area as well as an array of outdoor seating complemented with beautiful imported crockery and cutlery handcrafted in Thailand, exuding casual luxury.
Location: Annamese is located at Retail 2/2 Watermans Quay, Barangaroo NSW 2000.
Hours: Open 7 days a week for lunch (Mon – Fri, 11.30am – 3.00pm, Sat – Sun, 12.00pm – 3.30pm) and dinner Mon – Sat (5.30pm – 10.00pm, Sunday 5.30pm – 9.00pm).
Bookings available via: annamese.com.au
